4 cloves garlic 8 fresh sage leaves 4 teaspoons fresh thyme leaves 4 teaspoons olive oil 4 teaspoons salt 1 1/2 teaspoon ground black pepper 5 pounds boneless beef loin New York strip roast, fat trimmed to 1/4 inch
With machine running, drop garlic into processor; blend until finely chopped. Add sage, thyme, oil, salt and pepper; process until paste forms.
Pat meat dry with paper towels. Rub meat all over with herb paste. Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
Preheat oven to 450 degrees F. Place meat, fat side up, on rack in roasting pan. Roast meat 15 minutes.
Reduce oven temperature to 350 degrees F. Roast meat until instant-read thermometer inserted into thickest part of meat registers 130 degrees F for medium-rare, about 35 minutes (or 140 degrees F for medium, about 40 minutes).
Remove from oven; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter.
377 calories, 18 grams fat, 1 grams carbohydrates, 50 grams proteinper serving. This recipe is low in carbs.
I misread the recipe when I initially picked it out. I thought it was for new york strip steaks, not a big roast. So, I used this on steaks instead and it was pretty good. I had to adjust the cooking of course and scale down the crust but it turned out good. So if you don't want to cook a whole roast try it on steaks.